Hash Brown Potatoes



  1. Heat the butter in a large skillet.
  2. Spread the potatoes in a layer, pressing down with the spatula.
  3. Add salt and paper to taste.
  4. Cook over medium heat for 6 to 7 minutes.
  5. Cut in half with the spatula edge and flip both halves.
  6. (if using cream, pour evenly over potatoes at this point.)
  7. Sprinkle again with salt and pepper.
  8. Cook another 6 or 7 minutes, or until the potatoes are crisp and brown on the bottom.
  9. Serve hot.

3 servings


1 Large Russet Potato provides about 2 servings. Russet (brown) potatoes (with skins on) work best for this recipe. Red potatoes are a bit more sticky and taste a little different. The cookbook says the potatoes can be cooked or raw, usually I use raw.

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